Chef

Position Type:
Nutritional Service

Date Posted:
7/16/2026

Location:
District

Date Available:
08/31/2026
Chef

Position Purpose
To create innovative, high-quality, and nutritious school meals that increase student participation, support local agriculture, and elevate the school dining experience through culinary excellence and collaboration.

Performance Responsibilities:

• Develop, test, and standardize recipes that meet USDA Child Nutrition Program requirements and appeal to students.
• Create innovative, nutritious menus using scratch and semi-scratch cooking techniques.
• Partner with local farms, fishermen, seafood providers, and food producers to incorporate fresh, seasonal, and locally sourced foods.
• Lead and support Farm to School initiatives and local procurement efforts.
• Research and incorporate local, regional, and national food trends into school menus.
• Develop culturally diverse menu items that introduce students to a variety of global cuisines.
• Implement and oversee after school meals programing through the CACFP.
• Use student feedback and participation data to improve menus and increase meal participation.
• Collaborate with the School Nutrition Director to develop menus that meet nutritional, operational, and budgetary goals.
• Train and support cafeteria staff on recipes, food preparation techniques, and presentation.
• Evaluate new products for quality, nutrition, student acceptance, and cost-effectiveness.
• Assist with special events, menu promotions, chef demonstrations, and nutrition education activities.
• Ensure compliance with food safety, sanitation, HACCP, and USDA regulations.

Additional Duties

• Performs other related tasks as assigned.

Knowledge, Skills and Abilities

• Effective verbal and written communication skills.
• Friendly, positive attitude
• Good customer service skills
• Ability to work efficiently in a fast paced team environment
• Ability to lift 40 lbs.
• Knowledge of food safety and sanitation

Physical and Mental Demands, Work Hazards

• Works in standard school cafeteria environment

Qualifications Profile

• Degree or certificate from an accredited culinary school (preferred).
• Professional culinary experience, preferably in institutional, school, healthcare, or high-volume foodservice.
• Current ServSafe Manager certification or ability to obtain
• Current Maine Department of Education Criminal History Record Check (CHRC) approval or eligible to obtain
• Experience with recipe development, recipe standardization, and large-scale food production
• Strong organizational, communication, and interpersonal skills

Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all-inclusive of every task or responsibility.

Reports to : School Nutrition Director

Compensation:

Based on experience and Education


Chef - Salary Range - $60,000- $75,000

Equal Opportunity:

Saco School Department is committed to promoting diversity, multiculturalism and inclusion. We encourage qualified applicants regardless of race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age or veteran status.

FLSA Status: Nonexempt

Apply online